Fill peppers with quinoa mixture. Place on lined cookie sheet. Add top of pepper back on before baking to avoid having your ‘stuffing’ dry out (If you have left over mixture, save and enjoy with a salad or in a wrap)

Bake at 350 for about 30 minutes or until peppers are tender

Optional: sprinkle with shredded cheese

Enjoy!

Tips:

Cook extra quinoa and save in fridge and add to salads for lunch.

Buy beans in the freezer section if you don’t know what to do with the rest of the can. Just check the ingredient list to make sure it is just beans